MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage

Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne

doi:10.1016/j.ijfoodmicro.2022.109563

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-24631

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage
Authors:	Ogunremi, Omotade Richard Freimüller Leischtfeld, Susette Miescher Schwenninger, Susanne
et. al:	No
DOI:	10.1016/j.ijfoodmicro.2022.109563 10.21256/zhaw-24631
Published in:	International Journal of Food Microbiology
Volume(Issue):	366
Issue:	109563
Issue Date:	5-Feb-2022
Publisher / Ed. Institution:	Elsevier
ISSN:	0168-1605 1879-3460
Language:	English
Subjects:	Lactic acid bacteria; MALDI TOF mass spectrometry; Cereal-based fermentation; Exopolysaccharide
Subject (DDC):	664: Food technology
Abstract:	MALDI-TOF MS is a technique for high-throughput characterization of foodborne microbiota, however, its application for studying African traditional fermented foods is limited. A total of 164 out of 220 lactic acid bacterial (LAB) isolates from Kunu-zaki were identified using MALDI-TOF MS, with 100% identity of representative strains compared to 16S rRNA gene sequencing. MALDI-TOF MS profiling combined with 16S rRNA gene sequencing revealed a total of 15 LAB species in Kunu-zaki, where the most predominant species were Lactiplantibacillus plantarum (40.46%), Weissella confusa (27.27%), and Pediococcus pentosaceus (15.00%). Phenotypic screening of all isolates revealed strains of W. confusa (57), Lactiplantibacillus sp. (9), Companilactobacillus musae (1), Ligilactobacillus saerimneri (1) and Leuconostoc citreum (1) that are capable of producing dextran and/or fructan. Dextransucrase genes were detected in all EPS-producing strains by PCR. Weissella confusa YKDIA1 and YKDIA4 produced 11.93 and 11.70 g/L dextran from millet-sorghum flour hydrolysate-sucrose, respectively. Kunu-zaki produced using W. confusa YKDIA1 had high water holding capacity (100%) and viscosity ranging from 49.46–139.24 mPas. In this study, MALDI-TOF MS adequately revealed the LAB species composition in Kunu-zaki in a high-throughput strategy and further, the dominant occurrence of EPS-producing LAB strains and their potentials to influence the rheological properties of Kunu-zaki were demonstrated.
URI:	https://digitalcollection.zhaw.ch/handle/11475/24631
Fulltext version:	Published version
License (according to publishing contract):	CC BY 4.0: Attribution 4.0 International
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Ogunremi, O. R., Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (2022). MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage. International Journal of Food Microbiology, 366(109563). https://doi.org/10.1016/j.ijfoodmicro.2022.109563

Ogunremi, O.R., Freimüller Leischtfeld, S. and Miescher Schwenninger, S. (2022) ‘MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage’, International Journal of Food Microbiology, 366(109563). Available at: https://doi.org/10.1016/j.ijfoodmicro.2022.109563.

O. R. Ogunremi, S. Freimüller Leischtfeld, and S. Miescher Schwenninger, “MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage,” International Journal of Food Microbiology, vol. 366, no. 109563, Feb. 2022, doi: 10.1016/j.ijfoodmicro.2022.109563.

OGUNREMI, Omotade Richard, Susette FREIMÜLLER LEISCHTFELD und Susanne MIESCHER SCHWENNINGER, 2022. MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage. International Journal of Food Microbiology. 5 Februar 2022. Bd. 366, Nr. 109563. DOI 10.1016/j.ijfoodmicro.2022.109563

Ogunremi, Omotade Richard, Susette Freimüller Leischtfeld, and Susanne Miescher Schwenninger. 2022. “MALDI-TOF MS Profiling and Exopolysaccharide Production Properties of Lactic Acid Bacteria from Kunu-Zaki - a Cereal-Based Nigerian Fermented Beverage.” International Journal of Food Microbiology 366 (109563). https://doi.org/10.1016/j.ijfoodmicro.2022.109563.

Ogunremi, Omotade Richard, et al. “MALDI-TOF MS Profiling and Exopolysaccharide Production Properties of Lactic Acid Bacteria from Kunu-Zaki - a Cereal-Based Nigerian Fermented Beverage.” International Journal of Food Microbiology, vol. 366, no. 109563, Feb. 2022, https://doi.org/10.1016/j.ijfoodmicro.2022.109563.